Baking this 3 Layer Carrot Cake starts with a few simple steps. The first part is to prepare your ingredients, and then we’ll tackle the cake batter and frosting. You’ll soon find out that nothing beats the smell of freshly baked cake wafting through your kitchen!

Step-by-step Directions

Preheat your oven to 300°F (149°C). Next, grab a baking sheet and line it with parchment paper. Spread your chopped pecans (or walnuts) onto the sheet in an even layer. Pop them in the oven for about 6 to 8 minutes, until they release a delightful nutty aroma. Be sure to shake the pan halfway through to ensure they toast evenly. Once done, take them out and let them cool for 10 to 15 minutes.

Now, increase the oven temperature to 350°F (177°C). Get your 9-inch cake pans ready by greasing them thoroughly with nonstick spray. Line the bottoms with parchment paper rounds and grease those as well. This step is key for easy cake removal later!

In a large mixing bowl, combine the brown sugar, granulated sugar, and your chosen oil. Whisk in the four eggs, applesauce, and vanilla until everything is smoothly blended, and you no longer see lumps of brown sugar.

Take another large bowl and mix together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Give it a good whisk to combine thoroughly; it’ll smell fantastic!

Now, pour the wet mixture into the bowl with the dry ingredients. Using a spatula or a wooden spoon, gently fold the ingredients together until just combined. It’s crucial to not overmix at this stage. Now, fold in the grated carrots and one cup of those toasted nuts.

Carefully distribute the batter evenly across your prepared cake pans. If you’re using three pans, these will bake for around 20 to 25 minutes. If using two pans, it’ll take about 30 to 35 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for about an hour before turning them out onto wire racks to cool completely. Remember, the cakes need to be completely cool before frosting!

While your cakes are cooling, let’s whip up that luscious cream cheese frosting. In a large bowl, beat together the softened cream cheese and butter using a handheld or stand mixer on medium-high speed for about 2 minutes or until smooth. Scrape down the bowl sides as needed. Gradually add in the confectioners’ sugar, vanilla, and a sprinkle of salt. Beat this mix on low for 30 seconds then switch to high speed for about 3 minutes until creamy and combined. You can adjust the consistency by adding more sugar or a touch of milk if needed.

It’s showtime! Start by leveling the top of each cake layer using a serrated knife. Place the first layer on a cake stand or turntable. Spread about 3/4 to 1 cup of frosting over the top. Place the second layer upside down and cover it with frosting like you did the first one. Finish with the third layer right side up. Use the remaining frosting to cover the top and sides of the cake. Sprinkle the remaining toasted nuts as garnish. For the best results, refrigerate the cake for at least 20 minutes before cutting. If it sits longer than four hours, allow it to sit at room temperature for at least two hours before serving.